Triple Threat Cake Roll

Why You’ll Love This Recipe

• Combines three classic flavors—chocolate, peanut butter, and candy—for a show-stopping dessert.
• A soft, spongy cake roll that’s as fun to make as it is to eat.
• The peanut butter filling is rich, fluffy, and easy to spread.
• Topped with a silky chocolate ganache for an elegant finish.
• Customizable with your favorite candies like M&M’s, Reese’s Pieces, or mini peanut butter cups.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Cake:

• 4 large eggs
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/4 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt

For the Peanut Butter Filling:

• 1 1/2 cups creamy peanut butter
• 1/2 cup unsalted butter, softened
• 1 1/4 cups powdered sugar
• 1 tsp vanilla extract
• 2 tbsp milk (if needed, for thinning)

For the Chocolate Ganache:

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

For Decoration:

• Assorted candy pieces (e.g., M&M’s, Reese’s Pieces, or mini peanut butter cups)
• Chocolate shavings (optional)

Directions

Prepare the Chocolate Cake:

1. Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. In a large mixing bowl, beat the eggs for about 3 minutes until they are pale and thickened.
3. Gradually add the sugar and vanilla extract, mixing until well combined.
4. In a separate bowl, sift together the cocoa powder, flour, baking powder, and salt.
5. Gently fold the dry ingredients into the egg mixture until just combined.
6. Spread the batter evenly into the prepared pan, smoothing the top.
7. Bake for 10-12 minutes, or until the cake springs back when lightly pressed.
8. While warm, invert the cake onto a clean kitchen towel dusted with powdered sugar. Remove the parchment paper and roll the cake in the towel, starting from the short end. Let it cool completely.

Prepare the Peanut Butter Filling:

1. In a medium mixing bowl, beat the peanut butter and softened butter together until smooth and creamy.
2. Gradually add powdered sugar and vanilla extract, beating until fluffy.
3. If the mixture feels too thick, stir in milk to reach a spreadable consistency.

Assemble the Cake Roll:

1. Unroll the cooled cake from the towel.
2. Spread the peanut butter filling evenly across the cake, leaving a small border around the edges.
3. Roll the cake back up (without the towel) and place it seam-side down on a serving plate.

Prepare the Chocolate Ganache:

1. In a small saucepan, heat the heavy cream until it begins to simmer.
2. Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for 1 minute, then stir until smooth and glossy.

Decorate:

1. Pour the ganache over the rolled cake, letting it drip down the sides.
2. Sprinkle with assorted candy pieces and chocolate shavings for a festive touch.

Chill and Serve:

1. Refrigerate for at least an hour to let the ganache set.
2. Slice and serve to enjoy the ultimate chocolate, peanut butter, and candy treat!

Servings and Timing

• Servings: 8-10 slices
• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Cooling Time: 1 hour

Variations

• Nut-Free: Use sunflower seed butter or cookie butter in place of peanut butter.
• Candy Swaps: Substitute the candies with crushed Oreos, chocolate chips, or chopped nuts.
• Gluten-Free: Use gluten-free flour in the cake to accommodate dietary restrictions.
• Dark Chocolate Twist: Replace semi-sweet chocolate chips with dark chocolate for a deeper flavor.

Storage/Reheating

• Storage: Wrap the cake roll tightly in plastic wrap and store it in the refrigerator for up to 3 days.
• Freezing: Freeze the assembled cake (without ganache) for up to 1 month. Thaw in the refrigerator overnight and add ganache before serving.
• Reheating: While this dessert is best served chilled, you can microwave a slice for 5-10 seconds for a softer texture.

FAQs

1. Can I make the cake roll ahead of time?

Yes! You can prepare the cake roll a day in advance and store it in the refrigerator. Add ganache and decorations just before serving.

2. What’s the best way to roll the cake without cracking it?

Roll the cake while it’s warm using a towel dusted with powdered sugar. This helps prevent cracks and ensures it holds its shape.

3. Can I use a different filling?

Absolutely! Swap the peanut butter filling with cream cheese frosting, Nutella, or whipped cream.

4. What type of cocoa powder should I use?

Unsweetened cocoa powder is ideal for a rich chocolate flavor. Avoid using sweetened cocoa mixes.

5. Can I use milk chocolate for the ganache?

Yes, but the ganache will be sweeter. Adjust the sweetness by reducing the powdered sugar in the filling.

6. How do I know when the cake is done baking?

The cake is ready when it springs back gently when pressed. Avoid overbaking to keep it soft and pliable.

7. Can I skip the ganache?

Yes, but the ganache adds an indulgent finishing touch. If skipping, dust the cake with powdered sugar or drizzle with melted chocolate.

8. Can I use chunky peanut butter?

Creamy peanut butter is recommended for a smooth filling, but you can use chunky if you prefer added texture.

9. What’s the best way to cut clean slices?

Use a sharp knife dipped in warm water, wiping the blade clean between slices for a neat presentation.

10. Can I double the recipe for a larger crowd?

Certainly! Use two jelly roll pans to bake the cakes and double the filling and ganache ingredients.

Conclusion

The Triple Threat Cake Roll is a masterpiece of flavor and texture, featuring a chocolate sponge cake, a creamy peanut butter filling, and a rich ganache topping. This dessert is a crowd-pleaser and perfect for any celebration or indulgent craving. Whether you’re hosting a party or simply treating yourself, this cake roll is sure to impress. Try it today!

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